Curry Gnocchi - Vegetarian
  • 1 tablespoon olive oil
  • 1 large can diced tomatoes
  • 1 can chickpeas (rinsed and drained)
  • 1 block of chopped frozen spinach
  • 1 package of Gnocchi
  • 1 tablespoon curry powder
  • 1 tablespoon Garam Masala (an indian spice mix, you can get it here in Calgary in Superstore in the Indian spice section – not the baking aisle)
  • If you can’t find or don’t want to buy Garam Masala just use twice the curry powder.
  1. Heat some oil in a pan. Mix in the spices, tomatoes and chickpeas. You can basically cook this for as long as you want on a low simmer. I’d recommend at least 10-15 minutes.
  2. When you are about 10 minutes from serving, put a pot of water on to boil. Add the Gnocchi to the boiling water. After a few minutes the gnocchi will float to the top. Use a slotted spoon to scoop the floating gnocchi into a bowl (it would also be fine to put them directly into the pan with the tomatoes and chickpeas).
  3. Defrost the spinach in the microwave. As soon as it has thawed, squeeze the water out of it. The spinach will look the best if you add it to the pan close to when you plan on serving it but it will still taste fine if it cooks for a while.
  4. Cook the spinach, tomatoes and chickpeas until the spinach is heated.
Recipe by Talking in ALL CAPS at